The aim of this and the following articles is not to cover in detail the academic aspects of glycation, such as its biochemical structure and synthetic process, but rather to examine the specific effects it has on our daily health. This research journey was primarily for my personal enrichment, and an effort was made to ensure a comprehensive understanding of this subject. The writing serves not only my satisfaction but also as a resource for anyone seeking insights into this topic.
I have left the reference materials and their links, so I encourage those who are interested to read them in more detail. Information is subjective. Only at the very moment when we need it does the information become more precious and valuable than anything else. For me, now is that time, so I started digging into them in detail.
Isn’t “sugar” one of the biggest topics of the 21st century?
Classification of glycation
To prevent confusion and facilitate understanding of glycation, let's first look at the two standards for classifying glycation.Classification based on the involvement of enzymes
1. Non-enzymatic glycation
Non-enzymatic glycation refers to the process in which reducing sugars like glucose and fructose react with amino acids of proteins, lipids, and nucleic acids to form covalent bonds without the involvement of enzymes. This term is commonly used to describe the modification of proteins by sugars, and this reaction is known as the Maillard reaction.In fact, glycation is a natural process that occurs during normal metabolism. However, the problem arises when glycation happens continuously and excessively over a long period, leading to the formation of complex molecular compounds called advanced glycation end products (AGEs) that cannot be reversed in the body. The focus of this article is on non-enzymatic glycation.
2. Enzymatic glycation
Enzymatic glycation refers to the process in which specific enzymes are involved to react sugar with proteins or lipids to produce various biological compounds. This process plays an essential role in biological processes such as food digestion, energy supply to the body, metabolic regulation, energy production, and involvement in cellular function. One example of a crucial enzymatic glycation process in the human body is glycogenesis, which refers to the process of synthesizing sugar in the form of glycogen through a reaction between sugar and protein.Classification based on the location of the formation.
1. Endogenous AGEs
In most cases, AGEs are formed and accumulated within our bodies as part of the normal aging process or physiological metabolic conditions. However, they are also mostly caused by inflammatory reactions and chronic metabolic disorders. Some researchers suggested a term, "common soil"[1], to describe metaphorically that AGEs, along with factors like insulin resistance, inflammation, and oxidative stress, act as common contributors to the development of conditions such as obesity and diabetes. The idea is that these shared elements create a common ground or "soil" from which many health issues may arise or be influenced. This term emphasizes the interconnected nature of these factors in contributing to the pathophysiology of metabolic disorders.2. Exogenous AGEs
Exogenous AGEs primarily originate from our diet and food choices. The Maillard reaction, which occurs during high-temperature cooking methods such as grilling, frying, baking, and microwaving, is a significant source of food-derived AGEs. Furthermore, exposure to cigarette smoke's nornicotine, ultraviolet rays, and air pollution can serve as exogenous sources of AGEs.Why should we be interested in glycation?
This post focuses on advanced glycation end products (AGEs), which are the result of severe glycation over a long period of time. In general, when discussing AGEs, the Maillard reaction often comes to mind. First proposed by French chemist Maillard in 1912, this reaction, which produces the brown substance that enhances the flavor of steaks when grilled, is the main path through which AGEs are formed, but there are various other formation paths. We will look at this in detail in the next post.When AGEs accumulate in the body, they can indeed cause or worsen various health conditions. These include diabetes, cardiovascular diseases, cataracts, and neurodegenerative diseases such as Alzheimer's disease and Parkinson's disease. AGEs can also contribute to increased oxidative stress, and chronic inflammation, and accelerate the aging process. Due to these harmful effects, they have been given the nickname "glycotoxins."
AGEs can also have negative effects on the skin. Once formed in the body, AGEs accumulate and have been found to regulate gene expression, disrupt protein structure, and bind to the receptor for AGEs (RAGE). This, in turn, affects cell apoptosis and differentiation, and leads to the destruction of skin tissues. Extensive research has shown that AGEs have a significant impact on the balance of the skin and have been identified as a pathological cause of cutaneous complications in chronic metabolic diseases, such as diabetic skin ulcers, infections, and delayed wound healing. The increase in skin-related issues among modern individuals can be attributed to the influence of AGEs. It is widely recognized that AGEs have a profound impact on skin aging.
🙋 I have established a new blog with the purpose of systematically gathering health-related topics and accumulating information. I have done some extensive research on AGEs to provide detailed insights. Here, I provide links for those who are interested.
✔ Various classification criteria of AGEs and their types
✔ RAGE(Receptor for AGEs): Ligands, Three Domains, Impacts on Health, and Therapeutic Usage
✔ Methods to Measure AGEs and Utilization of HbA1c Values
✔ The exogenous dAGEs derived from food(feat: the kidneys & liver)